These dairy-free vanilla cupcakes are light, moist, and perfectly sweet. Made with plant-based milk and oil, they taste just like classic cupcakes — without any dairy!
Ingredients
Directions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the almond milk, oil, eggs, vanilla extract, and vinegar.
Pour the wet ingredients into the dry ingredients and mix until just combined (don’t overmix).
Divide the batter evenly among the 12 cupcake liners.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
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